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Wuhan Hot Dry Noodles

Name: Wuhan Hot Dry Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: chinese
Ingredients: round noodles; cooked oil; sesame paste; sesame oil; cinnamon stick; star anise; Sichuan peppercorns; Black cardamom; dried mandarin peel; bay leaves; water; Salt; MSG; white sugar; dark soy sauce; light soy sauce; Pepper powder; Chinese Fragrant Black Vinegar; chili oil; pickled white radish slice; scallion

groups2 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 15 minsscheduleTotal: 25 minsoutdoor_grillBoiledlocal_fire_departmentMild

Allergens:warningGlutenwarningSesamewarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

Active Cooking

00:00:09

warningStay safe

The boiling water is extremely hot when cooking noodles; slide the noodles gently along the edge of the pot to prevent splashing and scalding your skin.

Boil plenty of water in a pot and add 500g of round noodles
Do not add too many noodles at once; stir the bottom of the pot with chopsticks after adding to prevent sticking

local_fire_departmenthigh heat to boil

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Watch out

Do not add too many noodles at once, otherwise they will easily stick to the bottom.

Ingredients:round noodles (500 g)

Tools:potchopsticks

Active Cooking

00:00:20

Remove the noodles when they are 80% cooked
Ensure all noodle soup is thoroughly shaken off when straining

local_fire_departmenthigh heat

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Watch out

If cooked too long, the noodles will become sticky.

Ingredients:round noodles

Tools:strainer

Active Cooking

00:00:27

Spread the strained noodles evenly on a large plate
Drizzle with 30ml of cooked oil
Quickly toss and stir with chopsticks to coat and cool the noodles evenly

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Watch out

After pouring the oil, you must quickly lift and toss to mix evenly, otherwise the noodles will stick together in a clump

Ingredients:cooked oil (30 ml)round noodles

Tools:platechopsticks

Active Cooking

00:00:59

Add 100g of pure sesame paste into a bowl
Add 40ml of sesame oil (4:6 ratio)
Stir evenly in one direction with a spoon until a moderate consistency is reached

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Watch out

The ratio of sesame oil to sesame paste must be accurate

stir until smooth and lump-free

Ingredients:sesame paste (100 g)sesame oil (40 ml)

Tools:bowlspoon

Preparation

00:01:38

Prepare 2g cinnamon, 3g star anise, 3g Sichuan peppercorns, 1 black cardamom (must be deseeded), 3g dried mandarin peel, and 2g bay leaf
Wash the spices in clean water to remove dust and impurities

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Watch out

The black cardamom must be deseeded, otherwise the master stock will become bitter.

Ingredients:cinnamon stick (2 g)star anise (3 g)Sichuan peppercorns (3 g)Black cardamom (1 piece)dried mandarin peel (3 g)bay leaves (2 g)

Tools:bowl

Active Cooking

00:01:54

Pour 1000g of boiling water into the pot and add the washed spices
Simmer slowly over low heat to infuse the spice flavor into the water
Be careful not to simmer for too long, otherwise it will become thick and bitter

local_fire_departmentlow heat

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Watch out

Do not simmer the spices for too long, otherwise the flavor will become too strong and bitter.

Ingredients:water (1000 ml)cinnamon stickstar aniseSichuan peppercornsBlack cardamomdried mandarin peelbay leaves

Tools:wok

Active Cooking

00:02:08

After the spices are infused, season with 5g salt, 3g MSG, and 5g white sugar
Add a little dark soy sauce (20ml) for color
Bring to a boil, strain out the spice residue, and pour into a large bowl

local_fire_departmenthigh heat to boil

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Watch out

Strain out all spice residue thoroughly to avoid leaving impurities that affect texture.

Ingredients:Salt (5 g)MSG (3 g)white sugar (5 g)dark soy sauce (20 ml)

Tools:strainerbowl

Active Cooking

00:02:34

Add 30ml of light soy sauce (3 parts) into a bowl
Add 10ml of dark soy sauce (1 part)
Stir evenly to complete the soy sauce mixture

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Watch out

The ratio of light and dark soy sauce must be accurate to avoid overly dark color or saltiness.

Ingredients:light soy sauce (30 ml)dark soy sauce (10 ml)

Tools:bowlspoon

Active Cooking

00:02:51

Put the oiled and cooled noodles into the strainer and reheat in boiling water for about 10 seconds

local_fire_departmentboiling water scalding

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Watch out

Reheating time should not be too long, about 10 seconds is enough, otherwise the noodles will lose their chewiness.

Ingredients:round noodles

Tools:potstrainer

Active Cooking

00:02:57

Put the reheated noodles into a bowl
Season with a little MSG, a little pepper powder, the prepared soy sauce, and a touch of aromatic vinegar
Add 1 spoonful of master stock, 2 spoonfuls of sesame paste, and chili oil to taste
Add pickled diced carrots, sprinkle with scallions, and mix well

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Watch out

The amount of various seasonings should be moderate

mix thoroughly so every noodle is coated in sauce

Ingredients:MSG (2 g)Pepper powder (1 g)light soy saucedark soy sauceChinese Fragrant Black Vinegar (5 ml)water (30 ml)sesame paste (40 g)chili oil (10 ml)pickled white radish slice (20 g)scallion (5 g)

Tools:bowlchopsticks